Taizhou's three most famous products are sesame cake, mahjong and sesame oil.

Taizhou's famous specialties include: ground sesame oil, peach-embedded sesame cake, drunken crab, ginkgo biloba, pork jerky, crab roe soup dumplings, Yangtze River three delicacies (eel, saury, anchovy), dried shreds, saury feast, whole sheep mat, Qin

Lake crab, Yuyuan fish cake, green shrimp, shrimp ball, Zhongzhuang drunken crab, shrimp roe, quick-frozen shrimp, etc.

The main commercial streets in Taizhou are along Renmin Road, and Shuidong Road is a food street.

Taizhou's famous specialties include: ground sesame oil, peach-embedded sesame cake, drunken crab, ginkgo biloba, pork jerky, crab roe soup dumplings, Yangtze River three delicacies (eel, saury, anchovy), dried shreds, saury feast, whole sheep mat, Qin

Lake crab, Yuyuan fish cake, green shrimp, shrimp ball, Zhongzhuang drunken crab, shrimp roe, quick-frozen shrimp, etc.

Taizhou Dried Silk There is a custom of eating breakfast in Taizhou area.

For breakfast, generally called morning tea, you don't have to queue up when you enter the teahouse. You can just choose a seat and sit down. You will have your own greeting arrangements from the waiting room. The waiter will bring you a cup of brewed tea without opening your mouth.

Morning tea is not mainly about drinking tea, but about eating snacks and noodles, especially boiled or blanched dried shreds.

During the Qianlong period, boiled dried shredded silk was called "Nine Silk Soup", that is, dried shredded silk plus shredded ham, bamboo shoots, mushrooms, fungus, silverbait, seaweed, egg skin, chicken, high-end ones also add shredded sea cucumber or

Bird's nest silk.

To boil the dried shreds, use clean white dry shreds, split them into thin shreds, blanch them in boiling water and put them on a plate. Then cut the sprouted ginger into thin shreds and cover the top of the dish. The dried shreds are white and the ginger shreds are golden. Add a handful of dried shrimps.

Pour on soybean soy sauce and pure sesame oil. Once mixed, it becomes yellow and white. When you finish eating it, the aroma will linger in your teeth and cheeks.

"Huainan is my hometown, and the nine-silk soup passed down from Qianjia to Qianjia Dynasties is light, light, natural and beautiful, with long lasting flavor."

This is a guest’s praise for Taizhou dry silk.

Because "boiled dried shredded silk" and "scalded dried shredded silk" are nutritious, delicious and light, they are very popular among customers.

Nowadays, tourists to Taizhou often order a plate of "boiled dried shredded silk" or "hot dried shredded silk".

Some old diners simply want a pot of fragrant tea and a portion of dry silk noodles, and nothing else, which shows the alluring charm of dry silk noodles.